The name says it all: washed rind cheeses are so called because of the treatment they receive during the aging process, which includes regular washing in a salt solution (sometimes in beer or wine!) that results in each cheese being imbued with a new, distinct flavor. Historically, cheeses were washed during medieval times to keep them fresh, but not long after this tradition began, the monks tending to the cheese began to realize the delicious effects of this treatment. Recognizable by their orange-tinted rinds and typically smooth, gooey interior, these cheeses can range in profile from meat and mushrooms to bread and butter. If you’re familiar with washed rind favorites like Epoisses and Taleggio, you’ll love our original Cavemaster creations, like best-sellers Greensward and Cornelia.